Being that it is the first day of Spring, I know I’m getting a little ahead of myself by making decorated pumpkins but I just couldn’t wait another 6 months to sculpt these.
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This recipe from Bouchon Bakery yields very moist muffins from letting the batter sit overnight. I used a standard oven so they rise beautifully, as long as you don’t overfill the liners. I was particularly excited to try out the panettone baking molds that give the muffins an artisanal look. Only good things to say about this scone recipe. There are three scone flavors in the book and this recipe is based off the plain scone recipe which means there are unlimited things you can add to the base. Honestly it is the best scone I have ever tasted and as I write this I still can’t get over how good they are. Using cake flour in this recipe makes the scone texture more crumbly and delicate whereas with all purpose flour, it is more flaky and dense. Note for those wishing to try this, you need to chill/freeze three times over the course of the recipe. |
Deliciously Noted is a food blog documenting my life in San Francisco - eating, baking, meeting artisans and chefs, and my getaways to New York and Paris. Enjoy and leave a comment or two!
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Copyright © 2009-2014 Jenn Yee All Rights Reserved |
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